Chocolate Zucchini Cake

Chocolate Zucchini Cake
Prep time
Cook time
Total time
This was a winning recipe from the Go Dairy Free / ZenSoy recipe contest in January 2011. The recipe and photo were submitted by Maiah.
Serves: 1 cake
  • ⅓ cup melted nondairy margarine
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup raw cane sugar (check the sugar if you are trying to keep it vegan)
  • 2 tablespoons flax meal
  • 6 tablespoons water
  • ½ cup chocolate soymilk such as ZenSoy Organic Soymilk
  • 1 teaspoon baking soda
  • 2-1/2 cups all-purpose flour
  • ¼ cup cocoa
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2 cups, heaping, of grated zucchini
  • 1 cup mini dairy free chocolate chips
Optional glaze:
  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon ZenSoy Chocolate Soymilk (or alter ingredient amounts until desired consistency is reached)
  1. Preheat oven to 350F, grease a 9X13” pan with nonstick spray.
  2. Mix flax and water in a small dish, set aside.
  3. Sift baking soda, flour, cocoa and spices, set aside.
  4. In a mixing bowl, mix margarine, oil, sugar, flax and water mixture and soymilk.
  5. Add the dry ingredients alternately with the zucchini, then fold in chocolate chips.
  6. Bake 35-45 minutes or until an inserted toothpick comes out clean, and drizzle with chocolate powdered sugar glaze if desired…enjoy!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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